US PATENT SUBCLASS 426 / 266
.~.~.~ Including inorganic nitrogen compound

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

262  DF  PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE {5}
264  DF  .~ Red heme, i.e., meat pigment {1}
265  DF  .~.~ Additive is organic compound {1}
266.~.~.~ Including inorganic nitrogen compound

DEFINITION

Classification: 426/266

(under subclass 265) Processes involving the use of an inorganic nitrogen compound, e.g., potassium nitrate, sodium nitrite, etc..

(1) Note. The majority of patents in this and the indented subclasses involve the use of compositions variously called curing or pickling compositions containing salt (sodium chloride) and nitrous oxide producing materials and such ingredients as sugars, spices, seasonings, ascorbic acid and its derivatives, various phosphate compounds, monosodium glutamate and hydrolyzed vegetable proteins.

SEE OR SEARCH THIS CLASS, SUBCLASS:

332, for a process of preserving meat utilizing a designated pickling or curing composition and not involving preserving or modifying color.